Corn Spinach Curry, How to Make Corn Spinach Curry Recipe

Corn Spinach the combo leaves my mouth watering. Corn Spinach Curry is healthy, nutritious and yum! Moreover Corn Spinach Curry is easy to make even bachelors can make them home. You can club Corn Spinach Curry with steamed rice Or garlic bread Or even have it like a stew. Somehow Corn and Spinach combination is deadly and their taste nicely blend with each other.

Be it corn – spinach sandwich, corn – spinach pizza, pasta Or baked veggies. I just love their taste. I had some american sweet corn lying in my fridge along with spinach leaves. I wasn’t in a mood to eat pasta, noodles so I thought of making some nice curry. Voila the curry came out neat. My neighbors loved them, my friends loved them except my hubby he didn’t like it that much as the rest of gang (: but he had no option infact gave the curry to him in the lunch box too.

My hubby has slightly different taste. More Or less everyone does have a different taste and flair for food. He generally likes to binges on fried stuff like fritters (pakoras), wada sambar, aloo sabzi and the list goes on. Anyways this doesn’t deter me from trying something new and innovative 😉

Next time I will surely try corn-spinach pizza. I am sure the combo will taste yum with some mozarella cheese on top. I am already feeling hungry!

Let’s make corn spinach curry recipe stepwise:

Firstly boil the corn and keep aside. In the same manner dip spinach in boiled hot water for 3 o 4 mins. Remove from hot water and place them under running tap Or cold water. Keep this aside too. Also combine sunflower seeds, almonds and khus khus seeds into a processor. After grinding them for 2 mins add full cream into it. Grind them until smooth paste is formed.

2. Take a broad pan Or wok add oil/butter/ghee. Place it on low fire. Once oil is hot add caraway seeds along with bayleaf. Saute for a minute. Also add sugar.

3. Add the boiled potatoes to it. Stir nicely. Saute for 2 mins.

4. Now add boiled corn. Mix all nicely. Do add green chilies at this point if you using them.

5. It’s time to add the grounded almond-cream paste. Saute for 2 mins.

Firstly boil the corn and keep aside. In the same manner dip spinach in boiled hot water for 3 o 4 mins. Remove from hot water and place them under running tap Or cold water. Keep this aside too. Also combine sunflower seeds, almonds and khus khus seeds into a processor. After grinding them for 2 mins add full cream into it. Grind them until smooth paste is formed.

Take a broad pan Or wok add oil/butter/ghee. Place it on low fire. Once oil is hot add caraway seeds along with bayleaf. Saute for a minute. Also add sugar.

Add the boiled potatoes to it. Stir nicely. Saute for 2 mins.

Now add boiled corn. Mix all nicely. Do add green chilies at this point if you using them.

•Vegetable stock is optional. I have used the same water in which I boiled my sweet corn.•If you don't want milk you could add coconut milk to it Or water.•You could replace almonds with cashews and sunflower with melon seeds (magaj).•More spice is required add little more black pepper powder.•Also I have mixed full cream in the grounded paste. If calorie conscious then add water instead of cream.